Spring ribollita

Spring ribollita

This veg-packed soup is springtime in a bowl.

  • Vegetarian

  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins
  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • ½ x 25g pack basil, leaves picked, stalks finely chopped
  • 2 leeks, finely sliced
  • 2 carrots, peeled and finely chopped
  • 2 sticks celery, finely chopped
  • 400g can cannellini beans
  • 500ml vegetable stock
  • 400g asparagus, trimmed and sliced into thirds
  • 125g fresh (or frozen) peas
  • ½ x 270g loaf ciabatta